If you are on the lookout for a time-tested, crowd-pleasing dish that brings comfort and flavor together beautifully, let me introduce you to the Classic Creamy Potato Salad Recipe. This beloved salad is rich, tangy, and creamy all at once, combining tender potatoes, savory hard-boiled eggs, crunchy celery, and a perfectly balanced dressing. It’s the kind of recipe that elevates any picnic, potluck, or backyard barbecue, reminding you how simple ingredients can come together to create something truly special.
Ingredients You’ll Need
The magic of this Classic Creamy Potato Salad Recipe lies in the simplicity and quality of the ingredients you choose. Each one adds an essential layer to the taste, texture, or vibrant color of the salad, creating a harmonious blend that’s hard to resist.
- Russet or Yukon gold potatoes, 2 pounds: These provide the creamy, hearty base with a soft yet firm bite once cooked just right.
- Mayonnaise, 1 ½ cups: The star of the dressing that adds richness and smoothness to every forkful.
- Dijon mustard, 2 tablespoons: Provides a subtle tang and complexity that brightens the salad.
- Apple cider vinegar, 2 tablespoons: Adds a pleasant acidity to balance the creamy mayo and sweet notes.
- Sugar, 1 tablespoon: Just a touch of sweetness to round out the flavors beautifully.
- Salt, 1 teaspoon: Essential for enhancing all the flavors and seasoning the potatoes perfectly.
- Freshly ground black pepper, ½ teaspoon: Adds a gentle heat and depth, never overpowering.
- Hard-boiled eggs, 4 large: Chopped for creaminess and added protein, creating a satisfying texture.
- Celery, 1 cup diced: Crunchy and fresh to contrast the softness of the potatoes and eggs.
- Small onion, finely chopped: Brings a sharp bite and aromatic lift to the overall dish.
- Sweet pickle relish, ½ cup: Or chopped dill pickles for a burst of tangy-sweet crunch that enlivens every bite.
- Fresh parsley, 2 tablespoons (optional): Adds a pop of green color and a fresh herbal note when garnishing.
How to Make Classic Creamy Potato Salad Recipe
Step 1: Boil the Potatoes
Begin by placing the peeled and cubed potatoes into a large pot and covering them with cold water. Adding a pinch of salt brings out their natural flavors as they cook. Bring the water to a boil, then reduce the heat to medium and let the potatoes simmer for about 10 to 12 minutes. You want them tender enough to pierce with a fork, but not so soft they break apart. Once cooked, drain the potatoes thoroughly and let them cool slightly before moving on. This step ensures your potatoes maintain their structure while soaking up all the delicious dressing later on.
Step 2: Make the Dressing
While the potatoes are cooling, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and fresh black pepper in a medium bowl until smooth. This creamy dressing is the heart of the salad, binding all the ingredients with its tangy, slightly sweet, and savory flavor. Adjust the seasoning as you blend to tailor it exactly to your taste — this mixture is what will bring the whole salad together.
Step 3: Combine the Ingredients
With your potatoes cool enough to handle, transfer them to a large mixing bowl. Add in the chopped hard-boiled eggs, diced celery, finely chopped onion, and sweet pickle relish. Pour the prepared dressing over everything and gently stir to combine, ensuring every potato cube is evenly coated without mushing them. This step is where the textures and flavors start to mingle and shine. The crunch of celery and pickles contrasts beautifully with the soft potatoes and creamy dressing.
Step 4: Chill
For the best flavor and texture, cover your potato salad and refrigerate it for at least an hour. This chilling time allows the flavors to meld perfectly, making every bite taste harmonious and refreshing. If you can plan ahead, chilling overnight will intensify the taste even more, creating a deeply satisfying salad that tastes like it’s been slow-cooked with love.
Step 5: Serve
Before serving your Classic Creamy Potato Salad Recipe, garnish with fresh chopped parsley to add a bright burst of color and freshness. Give the salad a quick taste and adjust the seasoning as needed with a bit more salt or pepper. Serve it chilled for that perfect creamy, cool, and comforting bite that everyone will come back for seconds.
How to Serve Classic Creamy Potato Salad Recipe
Garnishes
Fresh parsley is the classic garnish here, providing a lovely contrast in color and a subtle herbaceous note that lifts the entire dish. If you want to get a little creative, try a sprinkle of paprika for some smoky color or finely chopped chives for an oniony twist. These little touches can turn a simple salad into a star presentation at any table.
Side Dishes
This salad pairs beautifully with grilled meats like juicy burgers, smoky ribs, or tender chicken wings. It also complements barbecued vegetables, corn on the cob, or even a chilled seafood platter. The creamy tanginess cuts through rich flavors and adds a refreshing balance that makes any meal feel thoughtfully complete.
Creative Ways to Present
For an eye-catching presentation, serve this salad in a hollowed-out bread bowl or in vibrant mason jars layered with other picnic favorites. You can also spoon it over a bed of fresh greens or lettuce cups for a lighter twist. The creamy texture invites endless fun in plating, so don’t hesitate to experiment and impress your guests visually as well as with flavor.
Make Ahead and Storage
Storing Leftovers
Once prepared, keep your Classic Creamy Potato Salad Recipe tightly sealed in an airtight container in the refrigerator. It will stay fresh and delicious for 3 to 5 days, making it a perfect make-ahead dish for busy days or meal prepping. Give it a gentle stir before serving again, as some of the dressing may settle at the bottom.
Freezing
Freezing potato salad is not generally recommended since the mayonnaise and cooked potatoes can separate and become watery upon thawing. To enjoy this salad at its best, it’s better to prepare fresh or enjoy leftovers cold from the fridge within a few days.
Reheating
This salad is best served chilled and should not be reheated. If you prefer a warm potato dish, this recipe is more suited as a cold side salad to accompany hot entrees, preserving its creamy texture and fresh flavors beautifully.
FAQs
Can I use other types of potatoes for this recipe?
Absolutely! While russet and Yukon gold are ideal for their texture and ability to hold shape, red potatoes or fingerlings can also work well; just be mindful of cooking times to avoid mushiness.
Is there a way to make this potato salad lighter?
Yes, you can substitute part or all of the mayonnaise with Greek yogurt or a combination of yogurt and light mayonnaise to reduce fat while keeping creaminess and flavor intact.
How far in advance can I prepare this salad?
Making the salad up to a day ahead is perfect for flavor development. Just store it covered in the refrigerator, and it will be even tastier the next day as the flavors meld together.
Can I add other mix-ins to the Classic Creamy Potato Salad Recipe?
Definitely! Some people love adding chopped bacon, shredded cheese, diced bell peppers, or even a handful of chopped herbs like dill or chives to customize the salad to their liking.
What’s the best way to boil potatoes for this salad?
Start potatoes in cold, salted water and bring them to a boil, then simmer until just tender. This method cooks them evenly and helps them keep their shape, which is essential for the salad’s texture.
Final Thoughts
If you want a dependable, delicious side dish that always wins hearts, I wholeheartedly encourage you to try the Classic Creamy Potato Salad Recipe. It’s easy to make, wonderfully satisfying, and guaranteed to bring smiles to your gatherings. Trust me, once you make it, it will become one of your forever favorites too!
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Classic Creamy Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 27 minutes
- Yield: 6 servings
- Category: Salad
- Method: Boiling
- Cuisine: American
Description
This Classic Creamy Potato Salad is a delicious and satisfying side dish perfect for picnics, barbecues, and family gatherings. Made with tender boiled potatoes, creamy mayonnaise-based dressing, crunchy celery, tangy pickles, and chopped hard-boiled eggs, this recipe combines flavors and textures that everyone will love. The salad is best when chilled to allow the flavors to meld, making it a refreshing and easy dish to prepare ahead of time.
Ingredients
Potatoes
- 2 pounds (about 6 cups) russet or Yukon gold potatoes, peeled and cut into 1-inch cubes
Dressing
- 1 ½ cups mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
Additional Ingredients
- 4 large hard-boiled eggs, chopped
- 1 cup celery, diced
- 1 small onion, finely chopped
- ½ cup sweet pickle relish (or chopped dill pickles, if preferred)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
- Boil the Potatoes: Place the peeled and cubed potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Reduce the heat to medium and cook for about 10-12 minutes, or until the potatoes are fork-tender. Drain the potatoes and set aside to cool slightly.
- Make the Dressing: In a medium bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper. Whisk until smooth and well combined.
- Combine the Ingredients: Once the potatoes have cooled slightly, place them in a large mixing bowl. Add the chopped hard-boiled eggs, diced celery, chopped onion, and sweet pickle relish. Pour the dressing over the potato mixture and gently stir to combine, ensuring the potatoes are evenly coated.
- Chill: Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld together. For best results, chill overnight.
- Serve: Before serving, garnish with fresh parsley if desired, and adjust seasoning with extra salt and pepper to taste.
Notes
- Use russet or Yukon gold potatoes for the best texture — they hold their shape well after boiling.
- Be careful not to overcook the potatoes to avoid a mushy salad.
- Chilling the salad overnight enhances the flavor and texture.
- For a tangier salad, substitute some mayonnaise with sour cream or Greek yogurt.
- Pickle relish adds sweetness; use dill pickles if you prefer a more savory flavor.
- Hard-boil eggs a day ahead for convenience.
- Adjust seasoning after chilling as flavors intensify.
